COOK4506R1 Pay Grade: 12 DEFINITION OF WORK Summary This is full performance work as a cook preparing less complex entrees and side dishes for full meal preparation. Standard Classification Factors Supervision Received - LEVEL C: "Under direction…" Employees at this level usually receive a general outline of the work to be performed and are generally free to develop their own sequences and methods within the scope of established policies. New, unusual, or complex work situations are almost always referred to a superior for advice. Work is periodically checked for progress and conformance to established policies and requirements. Difficulty - LEVEL C: Considerable… Duties which require a high degree of concentration because of the many factors which must be considered and weighed before a decision can be reached. Usually positions that require planning, developing, and coordinating programs and directing fairly large groups of people fall into this category. Complexity - LEVEL C: Work is of a standardized nature that may involve a variety of duties. Analytical thought becomes more important at this level due to increased data and changing situations. Tasks usually have several steps, some of which may not be directly related. Alternatives may exist for processes or methods to be used in solving problems. Workers at this level exercise a moderate amount of independent judgment. Work is controlled by routine review and reporting to or consultation with supervisors. When guidelines exist at this level, they tend to be more complicated or technical in nature requiring careful interpretation. Consequence of Actions or Decisions - LEVEL C: Consequences of actions or decisions at this level are limited in scope and effect as the work is reviewed occasionally. Errors may cause moderate inefficiency. Costs due to errors may be significant. Contacts - LEVEL B: The purpose of the contact is to plan, coordinate and advise on work efforts, interpret guidelines or instructions, elicit opinions or give guidance on the basis of facts to resolve common issues or problems when the information is not sensitive in nature or the individuals or groups are working toward mutual goals and have basically cooperative attitudes. Well developed communication skills are required. Physical Demands - LEVEL C: The work requires moderate physical exertion. Environmental Conditions - LEVEL C: The work environment involves hazards, risks or discomforts typical of working with or around machinery with exposed moving parts, irritant chemicals, heavy equipment or abusive or hostile clientele and patients. Exposure to disagreeable weather conditions and extreme levels of temperature, ventilation, lighting and sound are normal. Protective clothing or gear and specific safety standards or procedures may be required. Serious injury is possible. Supervision/Leadership - LEVEL A: No supervisory or leadership responsibility; may explain work instructions or assist in training others. Distinguishing Features Differs from the Cook Senior class which serves as full performance work as a lead cook preparing multi-step, complex entrees. The work also involves providing direction and training for cooks and/or food service workers. Differs from the Baker class which is full performance bakery work preparing pastries, breads, and related food products. Differs from the Meat Cutter class which is full performance meat cutting. EXAMPLES OF WORK PERFORMED Cooks meats, vegetables and bakery goods and prepares other food items according to recipes and instructions in order to meet menu plans. Prepares and cooks food and nutrients to meet special dietary needs. Operates standard cooking equipment such as mixing machines, steam cookers, scales, toasters, food choppers and a variety of ovens and stoves; cares for and makes adjustments as necessary to equipment. Cleans and sanitizes work area and equipment in order to maintain kitchen according to standard. REQUIRED KNOWLEDGE, ABILITIES, AND SKILLS Knowledge *Knowledge of food quality standards and of health, sanitation, and safety procedures. *Knowledge of foods and food preparation. Knowledge of the operation and care of kitchen equipment. Knowledge of safety and sanitary measures involved in meat handling. *Knowledge of materials, methods, and equipment used in preparing and serving food on a large scale. Knowledge of the principles of inventory control. Abilities Ability to work effectively with fellow workers and others. Ability to lift and carry heavy objects. *Ability to learn the use and care of equipment, materials, utensils, and methods employed in food service. *Ability to understand, learn, and follow instructions and procedures, both orally and in writing. Ability to accurately weigh and measure ingredients. *Ability to understand and follow standard recipes. *Ability to perform basic math computations; to accurately weigh and measure ingredients. Ability to operate an oven. *Ability to work long hours in rooms at high temperatures. Ability to keep records and prepare reports. *Necessary at Entry MINIMUM REQUIREMENTS: Three months of experience in commercial/institutional cooking. Education may be substituted for experience as determined relevant by the agency. NC: 12/88 |